Achar is the Hindi word for pickle, and Achari Chicken is a preparation of chicken in pickling spices. The flavor differentiators for the traditional recipe include Mustard Oil, Fenugreek Seeds and Nigella Seeds. Mustard Oil has a pungent taste, Fenugreek Seeds are bitter, and Nigella Seeds have an onion-like pungency and are slightly bitter. In this recipe, Mustard Oil is substituted with any other cooking oil such as vegetable oil. Although Mustard Oil is consumed extensively in Indian cuisine, and many other cuisines for cooking dishes and as an ingredient in marinades, it has not been approved by the US Food and Drug Administration for consumption because of some health concerns. This is a very simple recipe and follows the basic pattern – toast the whole spices in oil, lightly brown the Onions, cook the Tomatoes, add the powdered spices and then add the protein and cook it. This dish can be made dry, with just the onion-tomato base and the spices or in a sauce, as is the case with this recipe. Traditionally, yogurt is used to make the variation with a sauce, but I used Coconut Milk, taking inspiration from the delicious flavors and balance that it adds to Thai curries. Enjoy Achari Chicken with steamed Basmati rice.